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Ethnic Cuisines

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Savory Roasted Red Pepper Bisque - Reduced Fat & Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 110
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 280mg 12%
Potassium 0mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 5g  
Protein 3g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup


Amount Ingredients
1 Gal Water, Cool
1 cup Custom Culinary® Gold Label Low Sodium Vegetable Base
2 cups Roasted red peppers, canned, drained, pureed
1 cup Tomato paste
1 cup Custom Culinary® Whisk & Serve® Instant Cream Soup & Sauce Starter
2 Tbsps Fresh basil, chopped

Recommended Products: 1285 Whisk & Serve® Cream Soup & Sauce Starter, 0844 Gold Label Low Sodium Vegetable Base


  1. In a 2 gallon cook pot over medium heat, add water, low sodium vegetable base, red pepper and tomato paste and mix well. Bring to 190°F. Reduce heat.
  2. Add Whisk & Serve® Instant Cream Soup and Sauce mix, stirring briskly with a wire whisk until smooth. Gently boil approximately 5-6 minutes.
  3. Add basil and simmer soup 2-3 minutes.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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